JP2001149007A - Method for continuously producing curd and apparatus for continuously heating therefor - Google Patents
Method for continuously producing curd and apparatus for continuously heating thereforInfo
- Publication number
- JP2001149007A JP2001149007A JP33941299A JP33941299A JP2001149007A JP 2001149007 A JP2001149007 A JP 2001149007A JP 33941299 A JP33941299 A JP 33941299A JP 33941299 A JP33941299 A JP 33941299A JP 2001149007 A JP2001149007 A JP 2001149007A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- continuously
- electrodes
- curd
- inner cylinder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 33
- 238000010438 heat treatment Methods 0.000 title claims abstract description 32
- 235000013336 milk Nutrition 0.000 claims abstract description 63
- 239000008267 milk Substances 0.000 claims abstract description 63
- 210000004080 milk Anatomy 0.000 claims abstract description 63
- 235000013305 food Nutrition 0.000 claims abstract description 30
- 239000012530 fluid Substances 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 10
- 238000010924 continuous production Methods 0.000 claims description 5
- 235000013351 cheese Nutrition 0.000 abstract description 8
- 230000002349 favourable effect Effects 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 22
- 239000012212 insulator Substances 0.000 description 11
- 239000004310 lactic acid Substances 0.000 description 11
- 235000014655 lactic acid Nutrition 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000007858 starting material Substances 0.000 description 9
- 239000012528 membrane Substances 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 description 7
- 238000000108 ultra-filtration Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 5
- 239000003002 pH adjusting agent Substances 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 235000020185 raw untreated milk Nutrition 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001112 coagulating effect Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000007797 corrosion Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000012811 non-conductive material Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、乳を短時間で加熱
して凝固させてカードを連続的に製造する方法に関す
る。また、本発明は、上記のカードの連続製造方法に使
用できる、食品原料流体を通液しながら連続的に加熱す
る装置に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for continuously producing curd by heating and solidifying milk in a short time. In addition, the present invention relates to an apparatus that can be used in the above-described continuous card manufacturing method and that continuously heats a food material fluid while passing the fluid.
【０００２】[0002]
【従来の技術】流動性のある食品原料を加熱殺菌する装
置としては、電極の付設された角管や単円筒管に、食品
原料流体を連続的に通液する装置（実公平7-26949号公
報、特許 2821087号公報）がある。これによると、管に
食品原料流体を通液しながら電極に電圧を印加して、発
生するジュール熱で加熱殺菌することができる。しか
し、角管の絶縁体の対向する側面の内部に、電極が平行
に埋設された装置によると、四隅の角部で流速が落ちる
ため、ＣＩＰ洗浄の効率や、食品原料流体を均一に搬送
する効率の点で芳しくない。また、単円筒管の絶縁体の
軸方向に、円盤状の電極が所定間隔をおいて埋設された
装置によると、電極面積を大きくできないので、低電圧
を印加して発生する安定したジュール熱を供給するのが
困難である。2. Description of the Related Art As a device for heating and sterilizing a fluid food material, a device for continuously passing a food material fluid through a square tube or a single cylindrical tube provided with electrodes (Japanese Utility Model Publication No. 7-26949). And Japanese Patent No. 2821087). According to this, a voltage can be applied to the electrode while the food raw material fluid is passed through the tube, and the tube can be heated and sterilized by the generated Joule heat. However, according to the device in which the electrodes are buried in parallel in the opposing side surfaces of the insulator of the square tube, the flow velocity decreases at the four corners, so that the efficiency of CIP cleaning and the uniform transport of the food material fluid are improved. Not good in terms of efficiency. Further, according to a device in which disk-shaped electrodes are buried at predetermined intervals in the axial direction of the insulator of a single cylindrical tube, since the electrode area cannot be increased, stable Joule heat generated by applying a low voltage is obtained. Difficult to supply.
【０００３】他方、加熱すると凝固する食品原料流体と
して、乳が挙げられる。乳を加熱すると凝固し、チーズ
の製造時に用意されるカードが生成する。カードは、通
常、原料乳に乳酸菌スターターおよび凝乳酵素を添加
し、乳を凝固させて調製される。しかし、その方法は、
バッチ式の製造方法であるため、大量生産するには大型
設備が必要となり、また製造時間も長時間におよび効率
が芳しくないといった問題がある。更に、品質を一定に
維持するために、チーズの種類に応じて、カード化に特
有の熟練技術と厳密な工程管理が要求されるといった問
題もある。[0003] On the other hand, milk is an example of a food raw material fluid which solidifies when heated. When the milk is heated, it solidifies and produces curd which is prepared during cheese production. The curd is usually prepared by adding a lactic acid bacterium starter and a milk-clotting enzyme to raw milk and coagulating the milk. But the method is
Since it is a batch-type production method, large-scale equipment is required for mass production, and the production time is long and the efficiency is poor. Furthermore, in order to maintain the quality at a constant level, there is also a problem that a skill peculiar to curd making and strict process control are required depending on the type of cheese.
【０００４】このため、あらかじめ原料乳を限外ろ過膜
などで処理し、固形分率を高めた濃縮乳を用いて、カー
ドを連続的にあるいは短時間に製造する試みが提案され
ている。例えば、限外ろ過膜で処理した乳を用いる方法
として、限外ろ過膜を使用して濃縮した濃縮乳に、乳酸
菌スターターを添加してカードを製造する方法（フラン
ス公開特許2052121号公報）がある。また、連続的にカ
ードを製造する方法としては、限外ろ過膜を使用して濃
縮した濃縮乳に乳酸菌スターターおよび凝乳酵素を添加
し、これを複数の容器に移し、順次凝固させて排出する
小バッチ式の連続製造方法（特開昭59-501932号公報）
も提案されている。更にカードの製造時間の短縮と設備
の縮小を目的として、原料乳に塩酸、リン酸、酢酸など
の酸を直接添加してカードを製造する方法（特公昭48-3
7829号公報）も開示されている。[0004] For this reason, there has been proposed an attempt to produce curd continuously or in a short time by using a concentrated milk having a high solid content by treating raw milk in advance with an ultrafiltration membrane or the like. For example, as a method of using milk treated with an ultrafiltration membrane, there is a method of adding a lactic acid bacterium starter to concentrated milk concentrated using an ultrafiltration membrane to produce a card (French published patent No. 2052121). . In addition, as a method of continuously producing a curd, a lactic acid bacterium starter and a milk-clotting enzyme are added to concentrated milk concentrated using an ultrafiltration membrane, transferred to a plurality of containers, and sequentially solidified and discharged. Small batch type continuous production method (JP-A-59-501932)
Has also been proposed. Furthermore, for the purpose of shortening curd production time and equipment, a method of producing curd by directly adding acid such as hydrochloric acid, phosphoric acid, and acetic acid to raw milk (Japanese Patent Publication No. 48-3)
No. 7829) is also disclosed.
【０００５】このように、カードを連続的にあるいは短
時間に製造するために、種々の方法が提案されている。
しかし、上記フランス公開特許2052121号公報で開示さ
れている方法は、基本的に乳酸菌スターターおよび凝乳
酵素を用いて乳を凝固させてカード化している。そのた
め、設備の縮小についてはある程度有効と判断される
が、製造時間の短縮や製造の連続化には寄与せず非効率
的である。このフランス公開特許2052121号公報に開示
される方法に類するものとして、特開昭59-501932号公
報に開示される方法がある。これも、乳酸菌スターター
および凝乳酵素を用いてカードを生成させるので、バッ
チ式の製造を連続的に行ったに過ぎず、本質的な連続製
造ではないので、時間短縮は期待できない。また、特公
昭48-37829号公報が開示している方法は、固形分率が４
０％以下の原料乳に酸を添加して一定温度に保ちながら
攪拌し、更に静置状態で加熱してカードを生成させるも
のである。そのため、乳酸菌スターターおよび凝乳酵素
を用いてカードを製造するよりは、ある程度製造時間の
短縮が可能であるが、静置状態で加熱しなければならな
いため、カードを連続的に製造するという方法には適さ
ない。As described above, various methods have been proposed to manufacture cards continuously or in a short time.
However, in the method disclosed in the above-mentioned French Patent Publication No. 2052121, the milk is basically coagulated using a lactic acid bacterium starter and a milk-clotting enzyme to form a curd. For this reason, reduction of equipment is judged to be effective to some extent, but it does not contribute to shortening of manufacturing time or continuation of manufacturing and is inefficient. As a method similar to the method disclosed in French Patent Publication No. 2052121, there is a method disclosed in Japanese Patent Application Laid-Open No. 59-501932. In this case, too, curd is produced using a lactic acid bacterium starter and a milk-clotting enzyme, so that only batch-type production is carried out continuously, and it is not an essential continuous production, so that time reduction cannot be expected. In addition, the method disclosed in Japanese Patent Publication No. 48-37829 discloses that the solid content is 4%.
An acid is added to raw material milk of 0% or less, the mixture is stirred while keeping it at a constant temperature, and further heated in a still state to produce curd. Therefore, the production time can be shortened to some extent rather than using a lactic acid bacterium starter and a curdling enzyme.However, since the curd must be heated in a stationary state, a method of continuously producing the curd is required. Is not suitable.
【０００６】以上のように、従来試みられているカード
の製造方法は効率的でないため、本出願人は先に、ｐH
５．０〜６．０に調整した限外ろ過膜による濃縮乳を、
凝乳酵素を添加することなく、温水と混合し、瞬間的に
昇温して凝固させるカードの製造方法（特開昭63-98350
号公報）を提案した。この方法は、乳に乳酸やクエン酸
などの有機酸を添加した後、温水と混合することによっ
て、瞬間的にカード化するものである。この方法による
と、カードを製造する際に従来は必須であった乳酸菌ス
ターターの発酵時間、および凝乳酵素の作用時間を必要
とせずに、効率よくカードを製造できるという効果があ
る。この方法の実施に関して、本出願人は、温水槽の水
面上から蛋白溶液を連続的に分散放出してカード化する
方法および装置（特開平9-74998号公報）を開示してい
る。ただし、この方法によると、加熱手段として温湯を
使用する必要があり、また生成したカードと温湯とを分
別する工程が必要である。[0006] As described above, the method of manufacturing a card which has been attempted in the past is not efficient, and the applicant of the present invention firstly described the pH.
The concentrated milk by the ultrafiltration membrane adjusted to 5.0 to 6.0,
A method for producing a curd that mixes with warm water without adding a curdling enzyme and instantaneously raises the temperature to coagulate (Japanese Patent Laid-Open No. 63-98350)
Publication). According to this method, an organic acid such as lactic acid or citric acid is added to milk and then mixed with warm water to instantaneously form a curd. According to this method, there is an effect that the curd can be efficiently produced without requiring the fermentation time of the lactic acid bacterium starter and the action time of the milk-clotting enzyme, which were conventionally essential when producing the curd. Regarding the implementation of this method, the present applicant has disclosed a method and an apparatus for continuously dispersing and releasing a protein solution from the surface of a hot water tank to form a card (JP-A-9-74998). However, according to this method, it is necessary to use hot water as a heating means, and a step of separating the generated curd from hot water is required.
【０００７】[0007]
【発明が解決しようとする課題】本発明は、上記発明
（特開平9-74998号公報）を改良するものである。すな
わち、乳を連続的に昇温凝固させて、各種チーズの原料
となる一定品質のカードを、短時間で効率よく製造する
手段を提供することを課題とする。これと密接に関連
し、食品原料流体を、短時間で連続的に加熱する装置を
提供することも本発明の課題である。The present invention is to improve the above-mentioned invention (Japanese Patent Laid-Open No. 9-74998). That is, it is an object of the present invention to provide means for continuously and efficiently heating and coagulating milk to produce curd of constant quality as a raw material of various cheeses in a short time and efficiently. Closely related to this, it is also an object of the present invention to provide an apparatus for continuously heating a food raw material fluid in a short time.
【０００８】[0008]
【課題を解決するための手段】上記の課題を解決するた
めに、本発明のカードの連続製造方法および連続加熱装
置は、以下の構成を備える。乳からカードを製造するに
は、電極の間に乳を連続的に通液し、電極に電圧を印加
して発生するジュール熱で加熱して、乳を連続的に凝固
させる。特に、電極を、それぞれ絶縁されている２重円
筒管の外筒と内筒で構成し、印加電圧を、乳の温度を４
０〜８０℃に加熱する大きさにして、保守の容易性と一
定品質のカードを連続製造する安定性に寄与させてもよ
い。また、電極間に通液する乳を、温度１０℃以下、ｐ
H４．８〜５．８に調整すると、カードを短時間で製造
することに寄与する。Means for Solving the Problems In order to solve the above-mentioned problems, a continuous card manufacturing method and a continuous heating apparatus according to the present invention have the following constitutions. In order to produce a curd from milk, milk is continuously passed between the electrodes and heated by Joule heat generated by applying a voltage to the electrodes to continuously coagulate the milk. In particular, the electrodes are composed of an outer cylinder and an inner cylinder of a double cylindrical tube, each of which is insulated, and the applied voltage is set to 4
The size of heating to 0 to 80 ° C. may contribute to the ease of maintenance and the stability of continuous production of cards of constant quality. Also, the milk flowing between the electrodes is kept at a temperature of 10 ° C. or less, p
Adjusting to H 4.8 to 5.8 contributes to manufacturing the card in a short time.
【０００９】このような方法を実施する装置は、食品原
料流体を送液しながら連続的に加熱する装置であって、
食品原料流体の通液される流路が、２重円筒管の外筒と
内筒との間であり、その外筒と内筒が、それぞれ絶縁さ
れている電極であり、食品原料流体を、この電極間に通
液させる間に、電極に電圧を印加して発生するジュール
熱で加熱して、連続的に凝固または殺菌することを特徴
とするものである。内筒の外周にスクリューを設け、そ
の軸を中心に自転させて、食品原料流体の搬送に寄与さ
せてもよい。An apparatus for carrying out such a method is an apparatus for continuously heating a food raw material fluid while feeding it,
The flow path of the food material fluid is between the outer cylinder and the inner cylinder of the double cylindrical tube, and the outer cylinder and the inner cylinder are insulated electrodes, respectively. During the passage between the electrodes, the electrodes are heated by Joule heat generated by applying a voltage to the electrodes to continuously coagulate or sterilize. A screw may be provided on the outer periphery of the inner cylinder, and the screw may be rotated around its axis to contribute to the transportation of the food material fluid.
【００１０】[0010]
【発明の実施の形態】以下に、本発明の実施形態を図面
に基づいて説明する。ここでは、乳からカードを製造す
る手段について触れる。なお、下記の手段を用いて、加
熱しても凝固しない食品原料流体を、短時間で連続的に
加熱して殺菌処理することもできる。そのような食品原
料流体の例としては、ジュースやスープなどの液状飲食
物、トマトピューレや餡、ジャムなどのスラリー状また
はペースト状の食品、シチューやカレールーなどのよう
に野菜や肉などの固形物を含む液状または半固形状の食
品が挙げられる。これらの食品原料流体は、加熱により
殺菌処理されることで、食品として供給される。Embodiments of the present invention will be described below with reference to the drawings. Here, the means for producing curd from milk will be described. In addition, the food raw material fluid which does not coagulate even if it heats can also be sterilized by heating continuously and in a short time using the following means. Examples of such food material fluids include liquid foods and drinks such as juices and soups, slurried or pasty foods such as tomato puree and bean jam, jams, and solids such as vegetables and meats such as stews and curry roux. And a liquid or semi-solid food containing the same. These food material fluids are supplied as food by being sterilized by heating.
【００１１】図１は、連続加熱装置へ供給する乳を、調
整する工程を示す説明図である。まず、カードの原料と
なる乳としては、濃縮乳が用いられる。濃縮乳は、牛乳
を、分画分子量５０万Ｄａ以下の限外ろ過膜またはポア
サイズ０．３μｍ以下の精密ろ過膜などで処理して、濃
縮倍率が２〜６倍程度の濃縮乳に調整する。濃縮された
乳（１１）は、１０℃以下に冷却された後に、送液ポン
プ（２１）を介して、ラインに供給される。乳を１０℃
より高い温度でｐＨ調整剤を添加すると固まってしまう
ため、１０℃以下に冷却するのが好ましい。FIG. 1 is an explanatory diagram showing a process of adjusting milk supplied to a continuous heating device. First, concentrated milk is used as milk as a raw material for curd. Concentrated milk is prepared by treating milk with an ultrafiltration membrane having a molecular weight cut-off of 500,000 Da or less or a microfiltration membrane having a pore size of 0.3 μm or less, so that the concentration ratio is about 2 to 6 times. After the concentrated milk (11) is cooled to 10 ° C. or lower, it is supplied to a line via a liquid sending pump (21). Milk at 10 ° C
If the pH adjuster is added at a higher temperature, it hardens, so it is preferable to cool to 10 ° C. or lower.
【００１２】乳（１１）の好適なｐHは４．８〜５．８
である。そのため、ｐＨ計（２３）による測定値をフィ
ードバックして、添加ポンプ（２２）を介してｐＨ調整
剤（１２）を添加することで、乳（１１）のｐＨを調整
する。ｐＨ調整剤（１２）としては、乳酸、クエン酸、
酢酸などの有機酸やグルコノデルタラクトンなどが利用
できる。なお、乳（１１）のｐＨを４．８〜５．８の範
囲に調整する理由は、ｐＨが４．８未満の場合には、得
られたカードの酸味が強すぎるために、カードの使用範
囲が限定される一方、ｐＨが５．８を超えた場合には、
乳（１１）が凝固しなかったり、カードの生成に時間を
要する問題があるからである。The preferred pH of milk (11) is 4.8 to 5.8
It is. Therefore, the pH of the milk (11) is adjusted by feeding back the measured value of the pH meter (23) and adding the pH adjuster (12) via the addition pump (22). As the pH adjuster (12), lactic acid, citric acid,
Organic acids such as acetic acid and glucono delta lactone can be used. The reason for adjusting the pH of milk (11) to the range of 4.8 to 5.8 is that if the pH is less than 4.8, the curd obtained is too sour, While the range is limited, if the pH exceeds 5.8,
This is because there is a problem that the milk (11) does not coagulate or that it takes time to generate curd.
【００１３】このようにして、温度とｐＨの調整された
乳（１１）は、加熱部（３０）へ供給され、昇温して凝
固しカード化する。図２（イ）（ロ）は、本発明装置の
第１実施例の要部を示す正面断面図と、その加熱部（３
０）に備わる２重円筒管の平面断面図である。加熱部
（３０）で乳（１１）は、２重円筒管（３１）の外筒
（３１Ａ）と内筒（３１Ｂ）との間に、下側の供給口
（３３）から上側の排出口（３４）へ向かって連続的に
通液される。これら外筒（３１Ａ）と内筒（３１Ｂ）
は、それぞれ絶縁されて保持されている電極でもある。
そのため、この電極（３１Ａ）（３１Ｂ）に電圧を印加
すると、ジュール熱が発生し、このジュール熱によって
乳（１１）が瞬間的に昇温し凝固する。The milk (11) whose temperature and pH have been adjusted in this way is supplied to the heating unit (30), where the milk is heated and solidified to form a card. FIGS. 2A and 2B are front sectional views showing a main part of the first embodiment of the apparatus of the present invention, and a heating section (3).
It is a plane sectional view of the double cylindrical pipe provided in 0). In the heating section (30), the milk (11) is supplied between the outer cylinder (31A) and the inner cylinder (31B) of the double cylindrical tube (31) from the lower supply port (33) to the upper discharge port ( The liquid is continuously passed to 34). These outer cylinder (31A) and inner cylinder (31B)
Are also electrodes that are held insulated from each other.
Therefore, when a voltage is applied to the electrodes (31A) and (31B), Joule heat is generated, and the milk (11) is instantaneously heated and solidified by the Joule heat.
【００１４】電極（３１Ａ）（３１Ｂ）は、チタンなど
の耐食性に優れた導電性金属で構成される。電極が、断
面形状が略真円である完全な２重円筒管（３１）の外筒
（３１Ａ）と内筒（３１Ｂ）で構成されるので、通液流
路に分布する乳（１１）は均一に加熱される。そのた
め、撹拌などによって、温度制御する必要がない。ま
た、外筒（３１Ａ）と内筒（３１Ｂ）が円筒形なので、
ＣＩＰ洗浄が容易であるという利点もある。外筒（３１
Ａ）の内面の面積と内筒（３１Ｂ）の外面の面積の比が
大きいと、内筒（３１Ｂ）の周辺を流れる電流密度が、
外筒（３１Ａ）の周辺に比べて大きくなり、乳（１１）
の流れる位置によって温度差が大きくなってしまう。そ
のため、２つの円筒（３１Ａ）（３１Ｂ）の間隔は、小
さい方が好ましい。The electrodes (31A) and (31B) are made of a conductive metal having excellent corrosion resistance such as titanium. Since the electrode is composed of an outer cylinder (31A) and an inner cylinder (31B) of a complete double cylindrical tube (31) having a substantially perfect circular cross section, the milk (11) distributed in the liquid passage is reduced. Heated uniformly. Therefore, there is no need to control the temperature by stirring or the like. Since the outer cylinder (31A) and the inner cylinder (31B) are cylindrical,
There is also an advantage that CIP cleaning is easy. Outer cylinder (31
If the ratio of the area of the inner surface of A) to the area of the outer surface of the inner cylinder (31B) is large, the current density flowing around the inner cylinder (31B) becomes
Milk (11) which is larger than around the outer cylinder (31A)
The temperature difference increases depending on the position where the gas flows. Therefore, it is preferable that the distance between the two cylinders (31A) and (31B) is small.
【００１５】電極（３１Ａ）（３１Ｂ）には交流電源
（３５）により電圧が印加されるが、その電圧値は、お
よそ数ボルトから数百ボルトの範囲であり、乳（１１）
の温度を４０〜８０℃に加熱する大きさである。乳（１
１）の温度を一定にして、生成するカードの品質を維持
するため、電極間に付設された温度計（３６）による測
定値をフィードバックして、電圧（３５）の出力を調整
する。ただし、高電圧であると、電極（３１Ａ）（３１
Ｂ）にスケールが付着することがあるので、なるべく数
十ボルト程度の低電圧を用いて保守性に寄与させること
が好ましい。なお、乳（１１）の温度を４０〜８０℃の
範囲に調整する理由は、温度が４０℃未満では、乳（１
１）の凝固が芳しく進まない一方、温度が８０℃を超え
ると、乳（１１）が変性して管壁に固着したり、カード
の物性が好ましくなくなる問題があるからである。A voltage is applied to the electrodes (31A) and (31B) by an AC power supply (35), and the voltage value is in the range of several volts to several hundred volts.
Is heated to a temperature of 40 to 80 ° C. Milk (1
In order to keep the temperature of 1) constant and maintain the quality of the card to be generated, the output of the voltage (35) is adjusted by feeding back the value measured by the thermometer (36) provided between the electrodes. However, if the voltage is high, the electrodes (31A) (31
Since scale may adhere to B), it is preferable to use low voltage of several tens of volts as much as possible to contribute to maintainability. The reason for adjusting the temperature of the milk (11) to the range of 40 to 80 ° C. is that if the temperature is lower than 40 ° C., the milk (1)
If the temperature exceeds 80 ° C. while the solidification of 1) does not proceed satisfactorily, there is a problem that the milk (11) is denatured and adheres to the tube wall or the physical properties of the curd become unfavorable.
【００１６】交流電源（３５）の周波数は、一般の商用
周波数でも数１０ｋＨｚ程度の高周波でも使用できる。
ただし、低周波であると、電極（３１Ａ）（３１Ｂ）が
腐食することがあるので、なるべく高周波を用いて耐久
性に寄与させることが好ましい。As the frequency of the AC power supply (35), a general commercial frequency or a high frequency of about several tens of kHz can be used.
However, if the frequency is low, the electrodes (31A) and (31B) may corrode. Therefore, it is preferable to use high frequency as much as possible to contribute to durability.
【００１７】図３は、本発明装置の第２実施例の要部を
示す正面断面図である。加熱部（３０）に供給される乳
（１１）は流動性の高い液状であるが、２重円筒管（３
１）を通過する間に凝固して粘性が増すので、管壁など
に付着して流れを妨げる場合がある。これに対処するた
めに、内筒（３１Ｂ）の外周に非導電性材料から成るス
クリュー（３７）を設けた。内筒（３１Ｂ）は、その支
軸に付設された回転駆動装置（３８）によって自転す
る。外筒（３１Ａ）と内筒（３１Ｂ）が完全な円筒形な
ので、スクリュー（３７）の作用によって、乳（１１）
を加熱しながら、生成したカードをスムーズに搬送する
ことができる。FIG. 3 is a front sectional view showing a main part of a second embodiment of the apparatus of the present invention. The milk (11) supplied to the heating unit (30) is a liquid having a high fluidity, but the double cylindrical tube (3)
Since it solidifies during passage 1) and increases in viscosity, it may adhere to a pipe wall or the like and obstruct the flow. To cope with this, a screw (37) made of a non-conductive material is provided on the outer periphery of the inner cylinder (31B). The inner cylinder (31B) is rotated by a rotation drive device (38) attached to the support shaft. Since the outer cylinder (31A) and the inner cylinder (31B) are completely cylindrical, the milk (11) is actuated by the action of the screw (37).
While heating the card, the generated card can be smoothly transported.
【００１８】図４（イ）（ロ）は、本発明装置の第３実
施例における加熱部（３０）の角管を示す正面断面図と
平面断面図である。この第３実施例では、上述の第１及
び第２実施例の２重円筒管（３１）の代わりに、角管の
絶縁体（３１’）が用いられている。角管の絶縁体（３
１’）の形状は、断面が略正方形の単管である。電極
（Ａ）（Ｂ）は、平板状であり、角管の絶縁体（３
１’）の対向する側面の内部に平行に埋設される。FIGS. 4A and 4B are a front sectional view and a plan sectional view showing a square tube of a heating section (30) in a third embodiment of the apparatus of the present invention. In the third embodiment, a square tube insulator (31 ') is used instead of the double cylindrical tube (31) of the first and second embodiments. Square tube insulator (3
The shape of 1 ′) is a single tube having a substantially square cross section. The electrodes (A) and (B) are in the shape of a flat plate and are made of a square tube insulator (3).
1 ') is buried in parallel inside the opposing side surfaces.
【００１９】これによると、電極（Ａ）（Ｂ）が対向す
る平板状なので、電極面積を大きく設計することができ
る。電極面積が大きいと、印加電圧を数１０ボルト〜２
００ボルト程度の低電圧にできるので、電極（３１Ａ）
（３１Ｂ）にスケールが付着することが防止される利点
がある。しかし、角管の絶縁体（３１’）の内面の断面
形状が略正方形なので、四隅の角部では、流体の速度が
落ちる。そのため、ＣＩＰ洗浄の効率性や、スクリュー
などの搬送手段を付設する利便性を考慮する場合は、四
隅の角部に丸みなどを与えて壁面を滑らかにすることが
好ましい。According to this, since the electrodes (A) and (B) face each other in a flat plate shape, the electrode area can be designed to be large. When the electrode area is large, the applied voltage is several tens of volts to 2
Since the voltage can be as low as about 00 volts, the electrode (31A)
There is an advantage that the scale is prevented from adhering to (31B). However, since the cross-sectional shape of the inner surface of the insulator (31 ') of the square tube is substantially square, the velocity of the fluid decreases at the four corners. For this reason, in consideration of the efficiency of CIP cleaning and the convenience of attaching a conveying means such as a screw, it is preferable to make the four corners round and smooth the wall surface.
【００２０】図５（イ）（ロ）は、本発明装置の第４実
施例における加熱部（３０）の単円筒管を示す正面断面
図と平面断面図である。この第４実施例では、上述の第
１及び第２実施例の２重円筒管（３１）の代わりに、単
円筒管の絶縁体（３１”）が用いられている。単円筒管
の絶縁体（３１”）の形状は、断面が真円の単管であ
る。電極（Ａ）（Ｂ）は、円盤状であり、単円筒管の絶
縁体（３１”）の軸方向に所定間隔をおいて断続的に多
数埋設される。FIGS. 5A and 5B are a front sectional view and a plan sectional view showing a single cylindrical tube of a heating section (30) in a fourth embodiment of the present invention. In the fourth embodiment, a single cylindrical tube insulator (31 ") is used instead of the double cylindrical tube (31) of the first and second embodiments. The shape of (31 ″) is a single tube whose cross section is a perfect circle. The electrodes (A) and (B) are disk-shaped and are buried intermittently at predetermined intervals in the axial direction of the insulator (31 '') of a single cylindrical tube.
【００２１】これによると、単円筒管の絶縁体（３
１”）の内面の断面形状が真円なので、ＣＩＰ洗浄の効
率や、スクリューなどの搬送手段を付設する利便性に利
点がある。しかし、電極面積を大きくできないため、安
定したジュール熱の供給のためには、印加電圧を２００
〜６００ボルト程度の高電圧にすることが必要である。According to this, the insulator (3
Since the cross-sectional shape of the inner surface of 1)) is a perfect circle, there is an advantage in the efficiency of CIP cleaning and the convenience of attaching a conveying means such as a screw. However, since the electrode area cannot be increased, a stable supply of Joule heat can be achieved. To achieve this, the applied voltage must be 200
It is necessary to use a high voltage of about 600 volts.
【００２２】[0022]
【実施例】以下に、第１実施例の装置を用いた本発明の
実施例を１例示す。まず、牛乳を分画分子量8,000Ｄａ
の限外ろ過膜で４倍に濃縮した。この乳（１１）を１０
℃に冷却し、ｐＨ調整剤（１２）としてクエン酸を加え
てｐＨを５．５に調整した。電極（３１Ａ）（３１Ｂ）
の間の距離が２０ｍｍである２重円筒管（３１）に、周
波数１０ｋＨｚで、数１０ボルトの電圧を印加して、乳
を連続的に通液しながら加熱した。その結果、乳は瞬時
に凝固し、連続的に排出口（３４）から排出された。得
られたカードを回収し、チーズの原料として使用したと
ころ、乳酸菌スターターおよび凝乳酵素を用いて製造し
たカードから得られるチーズと何ら変わることのないチ
ーズが得られた。An embodiment of the present invention using the apparatus of the first embodiment will be described below. First, milk was fractionated with a molecular weight of 8,000 Da.
Concentrated 4 times with an ultrafiltration membrane. 10 of this milk (11)
It cooled to ° C, and pH was adjusted to 5.5 by adding citric acid as a pH adjuster (12). Electrodes (31A) (31B)
A voltage of several tens of volts was applied at a frequency of 10 kHz to a double cylindrical tube (31) having a distance of 20 mm between them, and the milk was heated while continuously flowing the milk. As a result, the milk solidified instantaneously and was continuously discharged from the discharge port (34). The obtained curd was recovered and used as a raw material for cheese. As a result, a cheese which was not different from cheese obtained from curd produced using a lactic acid bacterium starter and a milk-clotting enzyme was obtained.
【００２３】[0023]
【発明の効果】本発明のカードの連続製造方法および連
続加熱装置は、上述の構成を備えることによって次の効
果を奏する。請求項１に記載の方法によると、電圧の印
加されている電極間に乳を連続的に通液して、ジュール
熱で乳を加熱してカード化する。そのため、乳を迅速か
つ均一に昇温することができると共に、電圧を制御する
ことで乳の温度を一定に保てるので、常に一定品質のカ
ードを短時間で連続して効率よく製造することができ
る。また、従来、カードの生成に必須であった乳酸菌ス
ターターの反応や凝乳酵素の作用を必要としないという
利点がある。更に、加熱手段として温湯などを使用する
必要がないので、生成したカードと温湯とを分別する工
程が不要で生産効率が芳しい。The continuous card manufacturing method and the continuous heating apparatus of the present invention have the following effects by having the above-described structure. According to the method of the first aspect, milk is continuously passed between electrodes to which a voltage is applied, and the milk is heated with Joule heat to form a card. Therefore, the temperature of the milk can be raised quickly and uniformly, and the temperature of the milk can be kept constant by controlling the voltage, so that a card of constant quality can be continuously and efficiently manufactured in a short time. . In addition, there is an advantage that a reaction of a lactic acid bacterium starter and an action of a milk-clotting enzyme, which are conventionally essential for the production of curd, are not required. Further, since it is not necessary to use hot water or the like as a heating means, a step of separating generated cards and hot water is unnecessary, and the production efficiency is excellent.
【００２４】請求項２に記載の方法によると、乳は、２
重円筒管の外筒と内筒との間で昇温されてカード化す
る。そのため、高周波低電圧を利用できるので、電極の
腐食防止とスケールの付着防止が図れる。更に、外筒と
内筒の断面形状が略真円なので、ＣＩＰ洗浄が容易で保
守の利便性が高く、スクリューなどのカード排出手段も
容易に付設することができる。請求項３に記載の方法に
よると、乳の温度が４０〜８０℃に制御されるので、乳
を確実にカード化することができ、一定品質のカードが
連続して製造される。請求項４に記載の方法によると、
乳のｐHが４．８〜５．８に制御されるので、カードが
短時間で製造される。According to the method of claim 2, the milk is 2
The temperature is raised between the outer cylinder and the inner cylinder of the heavy cylindrical tube to form a card. Therefore, since high frequency and low voltage can be used, corrosion of the electrode and adhesion of scale can be prevented. Further, since the cross-sectional shapes of the outer cylinder and the inner cylinder are substantially perfect circles, CIP cleaning is easy, maintenance convenience is high, and card ejection means such as screws can be easily provided. According to the method of the third aspect, since the temperature of the milk is controlled at 40 to 80 ° C., the milk can be surely made into a card, and a card of a constant quality is continuously produced. According to the method of claim 4,
Since the pH of the milk is controlled at 4.8 to 5.8, the curd is manufactured in a short time.
【００２５】請求項５に記載の装置によると、上記の方
法を好適に実施することができ、加熱すると凝固する食
品原料流体を連続的に昇温して、凝固した食品を短時間
で効率よく製造するのに好適である。また、加熱しても
凝固しない食品原料流体を、短時間で連続的に加熱して
殺菌することもできる。請求項６に記載の装置による
と、スクリューを備えた内筒が自転するので、粘性の高
い食品を強制的に排出できる。そのため、管内の通液性
が保たれ、連続加熱に寄与する。According to the fifth aspect of the present invention, the above method can be suitably performed, and the temperature of the food material fluid which solidifies when heated is continuously increased, so that the solidified food can be efficiently produced in a short time. Suitable for manufacturing. Further, a food material fluid that does not coagulate when heated can be sterilized by heating continuously in a short time. According to the apparatus of claim 6, since the inner cylinder provided with the screw rotates on its own axis, the highly viscous food can be forcibly discharged. Therefore, the liquid permeability in the pipe is maintained, which contributes to continuous heating.
【図１】連続加熱装置へ供給する乳を調整する工程を示
す説明図FIG. 1 is an explanatory diagram showing a process of adjusting milk supplied to a continuous heating device.
【図２】（イ）本発明装置の第１実施例の要部を示す正
面断面図 （ロ）同、加熱部に備わる２重円筒管の平面断面図FIG. 2 (a) is a front sectional view showing a main part of a first embodiment of the apparatus of the present invention. (B) is a plan sectional view of a double cylindrical tube provided in a heating unit.
【図３】本発明装置の第２実施例の要部を示す正面断面
図FIG. 3 is a front sectional view showing a main part of a second embodiment of the apparatus of the present invention.
【図４】（イ）本発明装置の第３実施例における加熱部
の角管を示す正面断面図 （ロ）同、平面断面図FIG. 4 is a front sectional view showing a square tube of a heating unit in a third embodiment of the present invention.
【図５】（イ）本発明装置の第４実施例における加熱部
の単円筒管を示す正面断面図 （ロ）同、平面断面図FIG. 5 (a) is a front sectional view showing a single cylindrical tube of a heating unit in a fourth embodiment of the present invention.
１１ 乳 １２ ｐＨ調整剤 １３ チーズカード ２１ 送液ポンプ ２２ 添加ポンプ ２３ ｐＨ計 ３０ 加熱部 ３１ ２重円筒管 ３１Ａ 外筒 ３１Ｂ 内筒 ３１’ 角管の絶縁体 ３１” 単円筒管の絶縁体 ３２ 絶縁体 ３３ 供給口 ３４ 排出口 ３５ 交流電源 ３６ 温度計 ３７ スクリュー ３８ 回転駆動装置 Ａ，Ｂ 電極 DESCRIPTION OF SYMBOLS 11 Milk 12 pH adjuster 13 Cheese card 21 Liquid feed pump 22 Addition pump 23 pH meter 30 Heating part 31 Double cylindrical tube 31A Outer tube 31B Inner tube 31 'Square tube insulator 31 "Single cylinder tube insulator 32 Insulation Body 33 Supply port 34 Discharge port 35 AC power supply 36 Thermometer 37 Screw 38 Rotary drive device A, B electrode
Claims (6)
圧を印加して発生するジュール熱で加熱して、乳を連続
的に凝固させることを特徴とするカードの連続製造方
法。1. Continuous production of a card, wherein milk is continuously passed between electrodes and heated by Joule heat generated by applying a voltage to the electrodes to continuously coagulate the milk. Method.
管の外筒と内筒である請求項１に記載のカードの連続製
造方法。2. The continuous card manufacturing method according to claim 1, wherein the electrodes are an outer cylinder and an inner cylinder of a double cylindrical tube which are insulated from each other.
０℃に加熱する大きさである請求項１または２に記載の
カードの連続製造方法。3. The voltage applied to the electrode is adjusted so that the temperature of the milk is 40 to 8
The method for continuously producing a card according to claim 1 or 2, wherein the card is heated to 0 ° C.
下、ｐH４．８〜５．８である請求項１ないし３のいず
れかに記載のカードの連続製造方法。4. The continuous card manufacturing method according to claim 1, wherein the milk passed between the electrodes has a temperature of 10 ° C. or lower and a pH of 4.8 to 5.8.
ドの連続製造方法に利用できる、食品原料流体を通液し
ながら連続的に加熱する装置であって、 食品原料流体の通液される流路が、２重円筒管の外筒と
内筒との間であり、 その外筒と内筒が、それぞれ絶縁されている電極であ
り、 食品原料流体を、この電極間に通液させる間に、電極に
電圧を印加して発生するジュール熱で加熱して、連続的
に凝固または殺菌することを特徴とする食品の連続加熱
装置。5. An apparatus which can be used in the continuous production method of a card according to any one of claims 2 to 4, and which continuously heats the food material fluid while passing the fluid, wherein the food material fluid is passed. Flow path is between the outer cylinder and the inner cylinder of the double-cylindrical tube, and the outer cylinder and the inner cylinder are insulated electrodes, respectively. In the meantime, a continuous heating apparatus for food, characterized in that the electrode is heated by Joule heat generated by applying a voltage to the electrode to continuously coagulate or sterilize.
の軸を中心に自転して食品原料流体を搬送する請求項５
に記載の食品の連続加熱装置。6. The inner cylinder is provided with a screw on its outer periphery, and rotates around its axis to convey the food raw material fluid.
A continuous heating device for food according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33941299A JP2001149007A (en) | 1999-11-30 | 1999-11-30 | Method for continuously producing curd and apparatus for continuously heating therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33941299A JP2001149007A (en) | 1999-11-30 | 1999-11-30 | Method for continuously producing curd and apparatus for continuously heating therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001149007A true JP2001149007A (en) | 2001-06-05 |
Family
ID=18327237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33941299A Pending JP2001149007A (en) | 1999-11-30 | 1999-11-30 | Method for continuously producing curd and apparatus for continuously heating therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2001149007A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008541706A (en) * | 2005-05-23 | 2008-11-27 | フラウンホッファー−ゲゼルシャフト ツァ フェルダールング デァ アンゲヴァンテン フォアシュンク エー．ファオ | Homogeneous heating method for products |
| JP2011072203A (en) * | 2009-09-29 | 2011-04-14 | Morinaga Milk Ind Co Ltd | Cheese-containing food and method for producing the same |
| JP2021068659A (en) * | 2019-10-28 | 2021-04-30 | 株式会社フロンティアエンジニアリング | Mixing heating device |
-
1999
- 1999-11-30 JP JP33941299A patent/JP2001149007A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008541706A (en) * | 2005-05-23 | 2008-11-27 | フラウンホッファー−ゲゼルシャフト ツァ フェルダールング デァ アンゲヴァンテン フォアシュンク エー．ファオ | Homogeneous heating method for products |
| JP2011072203A (en) * | 2009-09-29 | 2011-04-14 | Morinaga Milk Ind Co Ltd | Cheese-containing food and method for producing the same |
| JP2021068659A (en) * | 2019-10-28 | 2021-04-30 | 株式会社フロンティアエンジニアリング | Mixing heating device |
| JP7333953B2 (en) | 2019-10-28 | 2023-08-28 | 株式会社フロンティアエンジニアリング | Mixing heating device |
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